Kumato Feta Salad

Kumato Feta Salad

Serves: 4
Prep time: 15 mins

Ingredients
500g Kumato® Tomatoes
¼ cup Extra virgin olive oil
1 tbs Red wine vinegar
1 tsp Dried Greek oregano
1 tbs Chopped chives
4 Green onions
150g Marinated feta
¼ cup Pistachio kernels, toasted, chopped
50g Wild rocket

Method
Slice Kumato® tomatoes into 1cm-thick slices and arrange over a serving board or platter. Season with salt and pepper. Combine oil, vinegar, oregano, chives and green onions together. Spoon over the Kumato®. Cover and set aside for 10 minutes.
Just before serving, crumble over the feta, scatter over the pistachio nuts and rocket. Drizzle with a little extra virgin olive oil. Serve.
Tip: Keep the oil from the marinated feta and use in salad dressing.

A brown tomato? No, it's a Kumato

You say tomato, I say Kumato®. But what exactly is this tomato adding new colour to salads across Australia?

A Kumato® is a unique variety of tomato that is extremely sweet and has a strong distinctive taste that changes as the tomato moves from green to brown to dark red. Available all year round and delicious at each stage of its life, the Kumato® is ideal for all the same uses as a regular tomato.

Originated in Europe, the Kumato® was developed through a natural crossing of a wild and domestic tomato. Bursting with goodness, they are low in acid and boast high levels of Vitamin C, Vitamin A, iron, calcium and lycopene.

When to eat the Kumato® depends on flavour preference and its usage.

Green – firm, flavourful and slices beautifully. Perfect for salads and sandwiches.
Brown with hints of green - dubbed its ideal eating stage with a more robust flavour. Ideal for stuffing, pan roasting, sauces, chutneys and soups.
Deep brown and dark red – soft, juicy and a mild flavour. Best for cooking.

Like regular tomatoes, the Kumato® is best stored at room temperature. Once fully ripe (dark red), they can be refrigerated for up to two days, but should be brought to room temperature before eating for the best flavour.

Kumato® grower Andrew Potter, who produces 450,000kg of Kumato® tomatoes each year, says interest in the fruit is growing steadily.

"Australians enjoy the unique taste and colour changes of the Kumato®. They are less acidic than your standard tomato, so they taste sweeter," he said.

"Kumato® tomatoes are available from mid-August to late-May. We always have a number of people impatient to see them return to supermarket shelves, so Aussies clearly appreciate the Kumato's unique flavour!"

Michael Simonetta, CEO of Perfection Fresh says the growing popularity of the Kumato® reflects Australians' expanding culinary know-how.

"Largely thanks to cooking shows, Australians love experimenting with foods in the kitchen, and more and more are choosing different, more exciting produce like Kumato® tomatoes to use in their home cooking. It adds a little something fancy to a dish with some beautiful flavours."

The Kumato® is exclusive to Perfection Fresh, grown in Victoria and South Australia and available in most leading supermarkets and grocers.